Monday, February 28, 2011
Banana, Oat and Chocolate Chip Cookies
These cookies were not made for her birthday, but they are a cookie that I would feel somewhat ok about letting her eat. They contain banana and oats, so that makes them healthy, right? That's what I told myself anyway, as I scarfed down five or so. These have kind of a cakey texture, as they're really soft, but still are totally cookie. Everyone that ate these enjoyed them and if you make them I'm sure you will as well. Remember, there's fruit and grains in them, so you're not cheating on your diet or anything...
1 1/2 c. all-purpose flour
1/4 t. baking soda
1/4 t. salt
3/4 c. unsalted butter, softened
2/3 c. sugar
1/3 c. packed light brown sugar
1 large egg
2 t. vanilla extract
1/2 c. thoroughly mashed ripe, or overripe banana (about 2 small bananas)
3/4 c. old-fashioned rolled oats (the ones that take 5 minutes to cook)
1 1/4 c. semisweet chocolate chips
Preheat oven to 350 F and grease two baking sheets with nonstick spray.
Sift together flour, baking soda and salt in a medium bowl and set aside. Using an electric mixer beat the butter, sugar and brown sugar together until well blended. Add the egg and vanilla and beat until evenly mixed in. Next, add the banana and then the flour mixture until just evenly incorporated. Do not overmix. Stir in the oats and chocolate chips.
Drop onto the prepared baking sheets using a rounded tablespoon, spacing about 2 inches apart.
Bake, one sheet at a time, for 12-14 minutes (14 for me) until lightly browned and barely firm when pressed in the top center. Transfer the sheet to a wire rack and let cool for 2 minutes, then transfer cookies to a wire rack. Let cool.
~I personally love these cookies when they're warm and the chocolate chips are all gooey. They also scream for a glass of milk.
adapted from Nancy Baggett's The All-American Cookie Book